Macaroni and Cheese
Servings: 8 servings
Calories: 361kcal
Ingredients
- 12 oz elbow macaroni uncooked
- 2 tablespoons butter
- 1 onion chopped (1/4 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups milk
- 16 oz velveeta cheese cut into 1/2-inch cubes
Instructions
- Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
- In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
- Bake about 30 minutes or until bubbly and light brown.
Notes
Expert Tips
For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.
Use American cheese in this recipe because it melts better than natural Cheddar and won't curdle during cooking.
For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.
Use American cheese in this recipe because it melts better than natural Cheddar and won't curdle during cooking.
Nutrition
Calories: 361kcal | Carbohydrates: 45g | Protein: 19g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1096mg | Potassium: 381mg | Fiber: 2g | Sugar: 9g | Vitamin A: 731IU | Vitamin C: 1mg | Calcium: 398mg | Iron: 1mg